We proudly offers a line of medium roast and dark roast organic free trade 100% Arabica coffee in both beans and ground. Available in an attractive 225 g retail tin and made with the finest 100% Arabica beans, this is a truly exceptional product.
Let's get cozy. Take off your shoes, put on your warmest socks and sink into your couch with a bowl of hearty soup and a thick, chunky slice of grilled bread. Part soup, part stew, this recipe is the prefect make-a-big-batch (go ahead and double it) kind of meal. We make it thick, eat until all warm and toasty and keep the rest in the fridge to be blended a few days later with more stock and a touch of cream. It's cheap to make, hearty to eat, vegetarian and delish.
Soup warms us up all kinds of ways, especially when we can share it. Soup Sisters is one of the groups we partner with throughout the year- join one of our Soup Sisters events (the next one is Jan. 14th) for a soup session. You'll learn to make it and share the rest with your community!
Chard, White Bean and Tomato Stew with Grilled Bread Have extra white beans? Smash them with olive oil and garlic in a sautee pan, season with salt and pepper and smear onto your leftover grilled bread.
1 onion, diced4 carrots, diced small
4 celery stalks, diced
1 small piece of ginger, chopped or grated
3 cloves of garlic, chopped
2 cups cooked white beans
1 bunch chard, stemmed and finely chopped
1 cup white wine
2 cups diced tomatoes
1 bunch Italian parsley
Sweat the mirepoix (onions, carrots and celery) in a sautee pan with olive oil. Once barely cooked, add the wine and reduce for a few minutes. Add the chopped tomatoes and cook until carrots are tender. Add the white beans, cooking for another couple of minutes.
Add the chard and cook until wilted. Pour into bowls and season with a touch of lemon juice, olive oil and salt. Garnish with parsley. Serve with warm, grilled bread.
1 baguette or thick country bread, sliced
1/2 cup olive oil
1 clove garlic, crushed
sprig of thyme
Stir all ingredients together. Brush slices of bread generously with the flavored olive oil. Grill on a grill pan for about 4 minutes on each side or directly onto a cookie sheet (baking for 10-12 minutes at 375). Serve with soup.
Need some brining sea salt well you find the right place
Maison Cote Brining sea salt
Available on Granville Island Public Market till January 06
Nothing like fresh ingredients
Organic orange peels
Just few of the ingredients to make the perfect brine
What You'll Need
Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.
Makes enough brine for one 18- to 20-pound turkey
7 quarts (28 cups) water
1 1/2 cups Maison Cote brine mix
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling (Optional)
2 medium onions, thinly sliced
Tools and Materials 5-gallon brining container (tub, stockpot, or bucket)
Large brining or oven-roasting bag
Refrigerator (or a cooler with ice)
Step 1: Make the Brine
One day before roasting turkey, bring 1 quart water, the salt, to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
Step 2: Submerge the Turkey
To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the wine. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
Step 3: Remove and Roast
Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.
It's in the air- and I can't help it. The sweet smells of the holidays get me more pumped than the radio classics or bearded fella sharing his tea with me at Groundwork (Santa needs his caffeine). It's taken a few years, but we've finally come to a point where the insanity of the baking season is tempered by organized chaos. Here are a few of our favorite tips for those of you who, like us, prefer to spend a day baking gifts than pushing through crowds or picking through endless, meaningless gadgets (also, a recipe below).
1. Do ahead. Take a couple of hours to make some cookie dough. Get yourself a good old cookie scooper and form pucks. Place them side by side in a container or on a cookie sheet, wrap it up and freeze them until the day before gifting. Or come to class this Tuesday and get it all done then.
2. Get your ingredients. Today. Avoid the mad rush and make a list of what you need to make those goodies- good chocolate tends to sell out before the holidays.
3. Make it easy! Brownies and bars are awesome to make and bake ahead, freeze and then cut to perfection with a large knife. You can use one base and add fun extras on top before baking.
4. Clean as you go. Sort of. If you're undertaking a major baking operation, be sure to create a space just outside your kitchen or line of sight to stash your dishes. Once each task is finished, take these, wash them and put them away. You'll be more efficient than if you stop what you're doing every single time a dish is dirty.
5. Leave yourself time to package. Packing always takes more time than you think it will. Be sure your baked goods are fully cooled before you place them in bags or boxes. We love both Papermart (it's local) and Big River Packaging for the great, eco-friendly options.
6. Surprise them. Don't tell your friends and colleagues that you're making them individual French Macarons towers. Way too much pressure. Keep a lid on it and surprise them with the best of what you can do effortlessly.
Big & Rich Oatmeal Cookies
In the bowl of a stand or hand held mixer, cream together: 2 sticks butter
1-1/3 cups packed brown sugar
1 tsp sea salt
1 tsp vanilla (optional)
2 cups assorted mix-ins, such as dried fruit, chocolate pieces, toffee, nuts...
Whisk together in a medium bowl:
1-1/2 cups flour
3 cups oatmeal
1 tsp cinnamon (optional)
1-1/2 tsps baking soda
1. Once the butter is creamed and light and fluffy, add the eggs and salt and mix for another minutes.
2. Add your mix-ins and mix just until they are incorporated.
3. Add the dry ingredients and mix until just combined.
4. Chill the dough for 1 hour.
5. Scoop either 2 Tbsps of dough onto parchment-paper lined cookie sheet or use an ice cream/cookie scooper. You can also scoop the cookie dough, freeze for up to a month and let them defrost for 30 minutes on cookie sheets before baking.
6. Bake at 325 for 7-10 minutes, depending on their size. Remove from oven when the sides of the cookie begin to brown. Let rest for 15 minutes before removing from parchment paper.
First I want to thank you all's for a great 2014, from Granville Island Public Market, new and regular clients to the once supporting my small local company for years true Vancouver's & Whistler Farmers Markets, Thank you to the hard core Canadians supporting creators at Vancouver Circle Craft Christmas fairs, Out of hands, Victoria Crafts fair & Make it Vancouver …
A Big Thank you! Without you I will have no place in this largeWorld of industrial foods producers.
Thank you for choosing to bye locally and directly from the small creator so we do not need to wholesale to Whole foods stores & Cie …
Maison Cote Edible made in Vancouver
Wishing you an amazing Holidays Season and a Happy New Year
There's a certain magic to making things from scratch. It's magic on the pocketbook, but the fairy dust on the cake takes place when you take 5 ingredients, treat them 5 different ways and end up with anything from a focaccia to doughnuts to bagels.
Sofia's been teaching our bagel class for a year now between handling our hotline calls and running her food tour business. It's one of our favorite classes to work the desk, because next to the smell from our Artisanal Breads classes, there's nothing quite like fresh bagel smells from the oven.
Like most of our recipes, you can make it your own. Want cream cheese? You'll have to take the Bagel class yourself or book one of our Cheesemakingclasses to learn the magic tricks that rennet and dairy can produce.
Base Bagel Dough Makes 8 medium Bagels. In place of letting the dough rise for one hour at room temperature, lower the amount of yeast to 1-3/4 tsps and let the dough rise overnight in the fridge.
2 tsps active dry yeast
1 Tbsp plus one tsp sugar
1-1/2 cups water (plus 1/2 cup for later)
3-1/2 cups bread flour, plus extra for dusting
1-1/2 tsps fine sea salt
1. In a bowl take the 1-1/2 cups water and add yeast and sugar. Without stirring let sit for 5 minutes, then mix until all is dissolved.
2. Whisk together the flour and salt in a large bowl, make a well and add the yeast/sugar mixture. Combine slightly and then add the additional water. (You may need a bit of extra water to help it come together, add 1 Tbsp at a time until you have a slightly moist dough.)
3. Knead the dough in the bowl until it comes together then transfer to a floured surface and continue to knead until the dough forms a firm ball.
4. Place the dough in a large bowl that has been lightly coated with olive oil. Cover with plastic or a towel and allow to rise for 1 hour.
5. Once the dough has doubled in size, punch it down, and allow it sit for another 10 minutes.
6. Cut the dough in 8 even portions and roll into balls by cupping your hand around it and moving in a circular motion while the dough is on a surface.
7. Take a slightly floured finger and pierce the dough balls in the center and create a small ring. Set aside and cover with a towel for 10 minutes.
8. In large pot, bring water to a boil. Gently place the bagels in the water and boil for approximately 1 minute on each side, the longer you boil the chewier the bagel will be, no longer than 2-1/2 minutes per side.
9. Once boiled place on a slightly oil parchment and egg wash. Add any toppings you'd like. Then place in the oven and bake at 425° for 20 minutes. Cool them on a wire rack.
Everything Bagel: Mix together 1 tsp of each and sprinkle after egg-washpoppy seeds, sesame seeds, dried onion and garlic and salt.
Gratitude sums it up pretty nicely. It's nearly 80 degrees by the beach, the market is bustling (insane, actually. the busiest farmers market day of the year) and we're making pies. SO many pies. This beauty on the right: not really a pie. She's a lovely galette, ready for the oven once the sun sets and temperature dips. Her Cameo apples have been cooked in a caramel bath and her crust is golden hued thanks to the locally milled Red Fife flour we've been tooling with. She's as simple and sumptuous as we are grateful to be so closely tied to her ingredients. This year, as with others before, we're opting for the few, the delicious and the well-sourced over the largess of the shopping cart and deeper discounts.
In keeping with sweet thanks, we'd like to offer you a three-for-two deal to kick off the season. Pick any three classes and enter the code on the right- our magic calculator will take 33% off your entire purchase of individual classes.
La Galette Tatin
Make it your own- I love adding freshly cracked black pepper to the caramel.
Our favorite, super-flaky pie crust
This recipe will yield you more than you need. You're welcome.
Place in a food processor or large bowl if making by hand:
3 cups whole grain flour
3 Tbsps sugar
1 Tbsp salt
Cut into small cubes and keep in the fridge or freeze until ready:
12 ounces cold butter
1/3 cup very, very cold water, plus another 3-4 Tbsps nearby.
1. If using a food processor, pulse your dry ingredients for a few seconds. If you're doing this by hand, simply mix them to disperse the salt and sugar well.
2. Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 10-12 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.
3. Once the butter has formed pebble-sized pieces (about the size of a fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough. You may need to use the extra water, as your hands will absorb some of it.
4. Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag. Chill for about 45 minutes. Preheat the oven to 375.
5. On a well-floured surface, begin to roll out your dough. Once it is quite thin (a little thinner than cardstock paper), place it on a parchment or foil-lined cookie sheet. Fill the inside with the cooled filling (see below) and bend the edges over the filling, as much or as little as you like. Brush the edges with an egg wash (1 egg and a Tbsp milk or cream) and sprinkle them with sugar. Bake at 375 until golden. So golden.
Apple Tatin Filling
In a sautee pan, place:
1/2 cup sugar
1 stick butter
Slice up (we don't peel but you can):
1. Cook the sugar, without stirring much, until it is golden brown.
2. Add the butter and stir until it has melted.
3. Add the apples and cook down until they are caramelized.
4. Remove from heat and cool before adding to cold, unbaked crust.
Our food stories come from a place deep inside- from a heritage we might have heard only from our grandmother's stories, memories of unforgettable meal or an epic fail you knew you'd look back on and laugh. The richness of our past shapes our culinary identity. The tales and wisdoms accumulated are at the heart of every chef, and hearing them in a class creates a connection with the food, the technique and preparation of your dishes. I relish these stories and imagine these chefs at their kitchen table, making cream puffs (and a mess), creating those connections with family and futures.
There are some culinary stories that can't be replicated. We recently added Roxana Jullapat, Pastry Chef and part owner of Cook's County, to our schedule. Her Costa Rican and Thai roots show up in so many ways, but the heritage she'll pass on is deeply rooted in the years she's spent working with heirloom grains and flours. We're beyond excited that she'll be tapping into her mama's side with two Thai classes, teaching classes in spanish and throwing in some wickedly delicious Whole Grain baking this Spring. We asked her to send in a signature dish- and it is so, so good.
I love this recipe because it is a collaboration between my partner Chef Daniel Mattern and I. He wanted to come up with a vegetarian option that was super tasty and satisfying. At restaurants, vegetarians are often asking for more interesting alternatives; something beyond the lazy pasta tossed with whatever vegetables are around. As a former vegetarian, I sympathized. We decided I should develop the recipe for a pancake batter, and Daniel would incorporate the rest of the elements to make it a complete dish. And since I'm constantly thinking of new ways to include multiple grains into our recipes, this savory pancake gave me a perfect excuse. Chickpeas, which are actually a legume and not a grain, were an obvious choice because they make a protein and nutrient rich flour. Then I added some coarse corn meal to add fibe (its sweetness also counterbalances the natural bitterness of chickpea flour). The pancake comes to life with sautéed shallots, squash (zucchini in the summer, butternut squash in the winter) and a few whole chick peas. Serve with a spoonful of cumin yogurt and garnish with a small salad of bitter greens.
SAVORY CHICK PEA PANCAKES WITH CUMIN YOGURT
Makes six 6-inch pancakes
½ cup olive oil
2 shallots, thinly sliced
1 cup diced summer squash (zucchini or patty pan work great)
½ cup chickpeas, cooked
¼ cup cilantro leaves, roughly chopped
1½ cups chickpea flour
¾ cup all purpose
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2¼ cups buttermilk
½ cup Greek yogurt
1/2 teaspoon ground cumin (optional)
1. Heat up a large skillet over a medium to high heat. Add 2 tablespoons of olive oil and sautéed the shallots for one minute. Add the summer squash and sauté until tender, about 3 minutes. Remove from heat, add the chickpeas and the cilantro. Transfer to a separate dish and let it cool completely.
2. Combine the flours, baking powder, baking soda and salt in a mixing bowl. Make a well in the center.
3. In a separate bowl whisk together the buttermilk, eggs and ¼ cup of the olive oil. Pour liquids in the well of dry ingredients. Using a wire whisk, slowly mix from the center out to draw the dry ingredients into the liquid ingredients. Whisk well to work any lumps.Add the sautéed vegetable mixture and stir to combine.
4.. To prepare the cumin yogurt, quickly toast the cumin seeds in a skillet over low to medium until they start to release their aroma; this will happen fast. Make sure to swirl the pan non-stop to prevent them from burning. Pound the toasted seeds with a mortar and pestle or a spice grinder. Combine with the Greek yogurt and set aside till pancakes are ready to be served.
5. To pan-fry the pancakes, preheat a 6-inch skillet or non-stick pan over a medium to high flame. Add about 1 teaspoon of the remaining olive oil to the skillet and swirl to coat it. Pour about 3/4 cup of batter and use the back of a spoon to gently spread it over the entire hot surface. Cook over medium heat until you can see little bubbles forming on the top of the pancake and flip with a spatula. Cook for another minute. Make 5 more pancakes with the remaining batter. Alternately, you may use a larger skillet and cook a few smaller pancakes in one swoop. Serve immediately with cumin yogurt.
I can't stand bananas. For real. But sometimes you have to put your big girl pants on and show your kids you're willing to try new things. Like bananas. In chocolate.
We give you our new masterpiece: a whole-grain-super-ripe-banana-triple-chocolate-doubles-as-breakfast cake. A loaf cake, perfect for a slight-bit sweet start to your day. Or dessert. Or a spongy pick-up for the caramel sauce you couldn't quite get to with your ice cream spoon.
Our recipes usually come with a "hey- you can customize any way you like it- add some raisins, or a dash of cayenne..". Only thing we want you to mess with is the addition of pretzels just before baking. You have our sweet friendJoy to thank for that.
Chocolate Chocolate Whole Wheat (banana)Bread
Make this in two medium loaf pans or a tall 8 or 9" cake pan. If you want to add pretzels, place them over the batter in the pan. When it comes to chocolate, use whatever best-quality chocolate you can get your hands on.
In a large bowl, place:
3 super ripe, smashed bananas
2/3 cup olive oil
1 tsp vanilla
1-1/2 cups sugar
In a medium bowl, whisk together:
1 cup all-purpose flour
1 cup whole wheat flour (stone ground, whole grain is best)
1/2 cup or more chopped chocolate pieces
1/3 cup cocoa powder
1 tsp salt
2 tsps baking soda
1/2 tsp baking powder
1. Preheat your oven to 350 and line your pans with parchment paper. You can also bake these in muffin tins with cupcake liners. You're welcome.
2. Smash the smithereens out of the bananas and whisk these with the wet ingredients well.
3. Sift the dry ingredients over the wet and stir just until just combined.
4. Pour into pans and bake until the center is set. Don't stick your toothpick in there- just touch the center. You want it to just spring back on you a bit.